Avocado & Yogurt Dip with Cilantro
Greek yogurt adds calcium and a creamy texture to this low-fat guacamole. Serve with vegetable crudites, roasted beets, sugar snap peas, jicama, broccoli, cauliflower, carrots, zucchini, cherry tomatoes, or cucumber slices.
- 4 oz. plain nonfat Greek yogurt
- 1 garlic clove
- 1 small jalapeño (or less to taste), seeds removed
- 1 tsp ground cumin
- 1 large avocado, peeled, halved, pitted, coarsely chopped
- 1 bunch fresh cilantro, coarsely chopped (makes about 1 cup)
- ½ tsp. salt (or to taste)
Place garlic and jalapeno in food processor and mince.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute, and add cumin to processor.
Add yogurt and avocado to processor and process until smooth.
Add the cilantro to processor (reserving 1 tbsp. for garnish) and use short spurts of processor until combined.
Season with salt.
Transfer dip to small bowl. (Can be prepared 6 hours ahead. To avoid browning, press plastic wrap onto surface of dip and chill.)
When ready to serve, sprinkle with 1 tablespoon cilantro.
Makes about 1 cup (16 tablespoons). Two (2) tablespoons (1/8 cup) provides about 45 calories, 1 g protein, 3 g fat (<1g sat),0 mg cholesterol, 4 g carbohydrate, 2 g fiber, 20 mg sodium, 170 mg potassium, 50 mg calcium, & 10 mg magnesium. Count each serving of dip as 1/8 Vegetable Serving.